Carpigiani K 3 User’s guide
This manual is for the exclusive use of licensees and employees of McDonald’s Systems Inc Page 8 of 63
Version 5: October 2012
SOURCE OF
CONTAMINATION
PREVENTION
3 - Worn or damaged parts.
3a - Lubricate all rubber parts contacting the mix with a food
grade lubricant.
3b - Inspect o-rings for damage. Only replace with factory
approved parts.
3c - Regularly check drip troughs for excessive leakage.
4 - Incorrect cleaning and sanitation
procedures.
4a - Sink must be perfectly clean and contain enough solution
to cover the biggest component. Brush clean and sanitize
the freezer on a regular basis.
4b - Use the correct brushes, lubricants, and single service
towels.
4c - Store and use chemicals as directed by the instructions on
their labels.
4d - Use a few good employees to follow the cleaning
procedure correctly and consistently. Allow the employee
uninterrupted time to complete the cleaning procedure.
4e - Allow the sanitizing solution to stand in the hopper and
freezing cylinder for five minutes.
4f - Wash and sanitize the lubricant tube after each use.
Always replace the cap on the tube.
4g - Machine components and brushes should be air-dried
overnight. Never store them in the storage cooler.
4h - Always follow daily cleaning procedures. Regularly wipe
down the outside of the machine and dispensing spouts
with a sanitized towel.
5 - Improperly stored mix
5a - Use mix stock with oldest date first. Observe expiration
dates.
5b - Place the mix directly in the cooler. Do not stack mix
outside or under direct sunlight before placing it in the
cooler.
5c - Always leave one inch between the mix and other products
in the cooler to allow air to circulate.
5d - Mix must not remain at room temperature for long periods
of time.
5e - Hopper storage must maintain a temperature of 40°F
(4,4°C). Storage temperatures above 45°F will allow
bacteria to multiply to dangerous levels in less than one
hour.
5f - Once the mix is placed in the hopper, the hopper covers
must be used to maintain the correct temperature and
minimize mix contamination.
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